Starter from Julia Childs Cooking with the Master Chefs Cookbook wrap grapes in one yard washed cheesecloth and crush. Mix flour and water. Add grapes in cheesecloth bag....(Do all this in a crockery bowl or stainless steel pot or bowl. As with any sourdough, do not use aluminum). Cover tightly with plastic wrap and let sit at room temperature for six days. Stir once a day with wooden spoon. At end of six days remove grapes. Starter is ready to use if you want an especially sour taste....if you prefer a milder starter feed it with one cup flour and one cup water for three day period before using. Refrigerate between feedings, (after mixture has bubbled). Always let starter return to room temperature before feeding....replace amount used in each recipe with like amount of flour and water. Allow starter to bubble before refrigerating. Posted to Digest eat-lf.v096.n178 From: Marta Martin
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|Serving Size: 1 Serving (820g)|
|Recipe Makes: 1|
|Calories from Fat: 53 (2%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 20.9mg||1 %|
|Potassium 645mg||17 %|
|Total Carbohydrate 457.9g||135 %|
|Dietary Fiber 16.2g||65 %|
|Sugars, other 441.7g|
|Protein 62g||89 %|
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Calories per serving: 2184
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